Monday —
Breakfast
Mixed Grain Porridge + Banana Date Puree (VE)
Lunch
Bloody Mary Chickpea ‘Cocktail’ with Spicy Mary Rose Dressing (VE)
Dinner
Aubergine Balls with Puttanesca + Brown Rice Pasta (VE)
Tuesday —
Breakfast
Heirloom Tomato with Lemon Smashed Avocado + Sumac on Toast (VE)
Lunch
Pomegranate Salad with Apple, Fennel + Kale (VE)
Dinner
Baked Pumpkin with Sun-Dried Tomato Pesto + Crispy Salad (VE)
Wednesday —
Breakfast
Green Ginger Smoothie Bowl (VE)
Lunch
Autumn Fridge Raid Salad (VE)
Dinner
Korean Bibimbap with Avocado + Broccoli (VE)
Thursday —
Breakfast
Frozen Berry Smoothie Bowl with Granola of the Month + Toasted Coconut Flakes (VE)
Lunch
Super Green Jar Soup (VE)
Dinner
Cabbage with Spicy Jalapeno Lentils + Creamy Maple Tahini Dressing (VE)
Friday —
Breakfast
Paleo Muffins with Coconut Yoghurt (VE)
Lunch
Leftover Cabbage with Spicy Lentils + Green Salad (VE)
Dinner
Coconut Chickpea Korma with Poppadoms + Cauli-Rice (VE)
Saturday —
Breakfast
Chilaquiles with Pico de Gallo, Avocado + Smashed Butter Beans (VE)
Lunch
Roasted Mixed Pepper Salad + Baked Walnuts and Creamy Yoghurt Dressing (VE)
Dinner
Ginger Chilli Tofu Kebabs with Sriracha Mayo + Green Salad (VE)
Sunday —
Breakfast
Mixed Mushroom Hash + Tahini (VE)
Lunch
Leftover Pepper Salad (VE)
Dinner
Imam Bayildi with Coconut Tzatziki (VE)
Monthly 'Make-Aheads' —
Granola of the Month
Date, Quinoa + Pistachio Granola (VE)
Loaf of the Month
Carrot, Ginger + Quinoa Loaf (VE)
Sauces, Snacks + Condiments —
Dip of the Week
Chimichurri (VE)
SNACK OF THE WEEK
Paleo Muffins (VE)
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